These Buffalo chicken smashed tacos are the way to feed the hungry game day crowd. Ranch and Buffalo sauce-seasoned ground chicken, fried and topped with a Buffalo-style slaw, makes a brilliant smashed taco.
1 pound ground chicken
2 tablespoons finely chopped green onion
1 tablespoon ranch seasoning
1 teaspoon kosher salt, divided, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
1/2 cup shredded Cheddar cheese
3/4 cup Buffalo wing sauce
10 (4 inch) flour tortillas
4 cups thinly shredded cabbage
1/2 cup thinly sliced celery
1/2 cup matchstick-cut carrots
1/2 cup blue cheese crumbles
1 tablespoon red wine vinegar
2 1/2 tablespoons olive oil
1 teaspoon white sugar
Combine ground chicken, green onions, ranch seasoning, 1/2 teaspoon salt, 1/4 teaspoon pepper, cheese, and 2 tablespoons Buffalo sauce in a bowl. Mix well; spread evenly all the way to the edges of each flour tortilla.
Heat a griddle or pan over medium-high heat. Coat lightly with oil and place tacos, meat side down onto the griddle. Cook 5 minutes, undisturbed, until browned and cooked through. Flip tortillas and cook 1 minute longer.
Meanwhile, toss cabbage, celery, carrots, blue cheese, vinegar, olive oil, sugar, and remaining salt and pepper in a large bowl until well combined.
Serve slaw on tacos and drizzle with remaining Buffalo sauce.
